Like many Americans, most of our meals seemed to revolve around highly processed foods or even fast foods. After the realization that this was not healthy for us or our community, we have reversed course and started to eat out much less. We hope that by Blogging about our journey, we will be more accountable to ourselves, our readers, and that perhaps others can learn something along the way. So, join us as we learn to enjoy some good ol' fashioned time around the table.

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Tuesday, October 16, 2012

Buffalo Chicken Dip #CrockPot Challenge Day 2

Welcome Back to the Crock Pot Challenge! Yesterday, I featured Asian Style Pork Ribs. For day two of this five day challenge, I'm bringing you one of my favorite party dips! I first tasted this at a work potluck. One of our colleagues, Steph P, brought in her crock pot filled with a dubious orange looking substance. I must admit, it's not the prettiest looking thing-- but holy moley, it is so unbelievably addictive that I knew I had to get the recipe from her! It's so simple-- it only takes a little over an hour to heat up, and a little really goes a long way! Whether I'm going to a potluck or a tailgating event, this Buffalo Chicken Dip is a must-make for me.

Ingredients

2 packages of cream cheese

2-3 cans of chicken breast in water (the larger, 12-13 oz sized can--or for a less processed version, shred about 2 - 3 chicken breasts and add the meat from that)

10 oz ranch dressing

approx. 1/2 bottle Franks "Red Hot" Buffalo Sauce (12 oz bottle)

1 scant cup shredded cheddar cheese

Directions

Combine all the ingredients, except for the shredded cheddar cheese, in a lightly sprayed crock pot. Put crock pot on High setting for approximately 45 minutes. Stir the mixture occasionally to help the cream cheese melt and to help break up the larger chunks of chicken breast. After the 45 minutes is up, reduce the heat setting to Low and continue to heat until the mixture is fully melted and warm enough to eat. Immediately before serving, stir in the shredded cheddar cheese. Serve with tortilla chips. (Note: I prefer to serve this by having folks take portions right out of the crock pot. Once the heat is turned off, it solidifies pretty quickly, so if it's going to be out for a bit it's best to keep it on the Low setting.)

Just throw it all in the slow cooker and turn on High. Stir occasionally, and reduce to Low when it's nice and melted

Just like yesterday, make sure you stop by the others that are contributing to the Crock Pot Challenge this week. A special shout out to our lovely host, Tammi, at Momma's Meals-- thanks again for putting this all together!

This dip is all things Sunday afternoon watching the Bears ganme with a beer ( I know you hate the beer and the Bears) and a extra large bag of corn chips. I would hog this dip all to myself. I don't share well. I don't care if it's processed! I want some now.

Oh wow...I think it looks amazing!! I could eat that for dinner alone, I'm putting this on our "Football" food list, which means hubby watches football all day while I cook and eat all day! Thanks for the share, love it!

No, you probably shouldn't use just the "dry" mix because the dressing adds liquid. But if you had enough of the dry mix that you could make the dressing out of it, then go ahead and do that-- (by mixing the milk and mayo into it) That would work! Enjoy!

A couple personal preferences, in the event you like to experiment: -For those who like things a bit spicier, a little more Franks and a little less Ranch is an option. Using pepper jack instead of cheddar, also enjoyable. Final option, some diced jalapeños, also gives it some nice color and different "bite" textures; which leads me to...-I put in 12oz of Rotella last time I made it; oddly, I quite liked it. Tomatoes usually aren't found in the company of buffalo wings (very standoffish,) but the flavors went well and again help the way jalepenos normally do. *Please note, aside from grilling I have no culinary skill. I just have been making this dip since the 90's at....wait for it....Bears tailgates, South Lot.

I like to mix up the cheeses as well. I've added jalapenos after the fact, since my heat-hating family actually enjoys this dip-- I like to spice mine up a bit sometimes! I'll have to try Rotel at some point. Thanks for the comments!

Yes, drain the chicken breast cans. Fresh vs. canned doesn't make a difference other than prep time/convenience. There's no "cooking" involved- just melting, so once it's all melted and stirred, it's ready! I leave it on warm/low and just stir occasionally to mix up any of the oils from the cheese and people just eat right from the crock pot. Enjoy!

Depends-- It makes a lot of dip. I doubled it once and had dip coming out of my ears!!! One batch is enough for a party that I host for about 12 people. Of course, I have other appetizers to serve as well.

A serving size is as much as one person eats! (how's that for an answer...) I've seen people take a few tablespoons, and I've seen the guys come back for heaping scoopfuls. Normally, most take about a 1/4 of a cup of the dip and that's fine. I usually make mine in a 2 1/2 quart crock pot (a smaller one but not the "little dipper sized) If I was making it in a really big crock pot and was feeding a large party of more than 12 people-- especially for something like a Super Bowl Event, then I'd be comfortable doubling it.

This was very good. I decided to try it today, and I made a couple changes (decreased the cream cheese by a little bit and added a little extra Franks), and it was delicious. I just wanted to suggest cucumber for dipping: I was trying chips at first, which was great, but it was just something about cucumber that made this dip heavenly!